Ingredients
- 4 chicken leg quarters
- 1 salt and pepper
- 1 bay leaf
- 1 onion (finely chopped)
- 1/2 lemon
- 150 gr tomatoes
- 120 ml chicken broth
- 90 ml vegetable oil
- 18 gr chutney
- 16 ml ketchup
- 16 ml vinegar
- 16 ml worcestershire sauce
- 9 gr brown sugar
- 5 ml dijon mustard
- 2 gr paprika
- 2 gr parsley (finely chopped)
- some garlic
- some wash chicken
Baste frequently with barbecue sauce. Test for doneness by pricking chicken with skewer; if juice runs clear, chicken is done. Heat remaining sauce and serve separately. Creative Cooking: Poultry, typed by Carolyn Shaw 1-95 From the database of Judi M. Phelps jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
